Buffalo Cauliflower Dip
Ingredients
The dip
-
1
small head
cauliflower, cut into small florets
-
1
tablespoon
olive oil
-
to taste
salt and pepper
-
1
8-ounce block
reduced-fat cream cheese, roughly cut into 1-inch cubes
-
2
cups
shredded part-skim mozzarella cheese
-
1
cup
hot sauce (recommended: Frank’s)
-
1
cup
plain Greek yogurt or sour cream
-
½
cup
thinly-sliced green onions
-
⅓
cup
crumbled blue cheese (optional)
Optional toppings
-
to taste
extra crumbled blue cheese
-
to taste
thinly-sliced green onions
-
to taste
chopped celery
-
to taste
drizzle of hot sauce
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with aluminum foil.
- Spread the cauliflower on the baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 20-25 minutes until slightly charred.
- In a large mixing bowl, combine the roasted cauliflower with cream cheese, mozzarella, hot sauce, Greek yogurt, green onions, and blue cheese. Stir until well mixed.
- For oven baking, reduce the oven temperature to 350°F, spread the mixture in a baking dish, and bake for 25-30 minutes until the cheeses are melted and edges start to brown.
- For slow cooker, add all ingredients to the slow cooker and cook on high for 1.5 to 2 hours or low for 3-4 hours until melted. Stir and serve warm.
Nutrition Facts (estimated)
Servings
12 - 16 servings
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
500mg
Cholesterol
30mg
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